Smoked Salmon Frittata
Ingredients
- 2 whole large potatoes peeled and cut into thick slices
- salt
- 1 tbsp oil
- 100 g Castle MacLellan Smoked Salmon Pate
- 6 whole eggs
- A handful of dill roughly chopped
- Black pepper
- 100 g frozen peas
- 1/2 bunch spring onions chopped
- 50 g smoked salmon trimmings cut into strips, if liked
- A generous handful of rocket leaves
Instructions
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Boil the potato slices in lightly salted water until just tender. Drain.
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Heat the oil in a large frying pan and fry the potato slices until they start to brown.
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Meanwhile, place the smoked salmon pate in a medium sized bowl and gradually beat in the eggs, one at a time until well mixed together.
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Stir in the chopped dill and season with a little salt and black pepper.
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Pour the salmon and egg mixture into the pan over the potato slices and sprinkle in the peas and spring onions.
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Cook over low heat for about 15 minutes until the eggs are no longer runny. If liked the frittata can be topped with smoked salmon trimmings and placed under a hot grill to lightly brown the top.
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Cut into wedges and serve garnished with rocket leaves.
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Tip: Add any leftover cooked vegetables, such as broccoli, to the pan with the potatoes just as they are starting to brown.
Sprinkle a handful of grated cheese over the top of the frittata before placing under the grill.